People the weekends here!!!! Time to live it up. Let me tell you right away…don’t get intimidated looking at the ingredients and method. Its far easier than what it seems like. The best part about this recipe is that it leaves you with literally 5 dishes to clean up. If your anything like me a smart and swift worker you’d appreciate this. Before we dive right in, let me tell you that spice level in this dish is pretty high even though the colour of the dish seems another. So, go ahead and enjoy this Biryani and let me know how it turned out. Wish you all a wonderful weekend and many meals to share.
Cooking Time – 45 mins
Prepping time – 20 mins
Dry Masala to be ground
- Black pepper
- Cumin seeds
- Fennel Seeds
- Dry red chillies
Wet masala to be ground
- Green chillies
- Sliced Onions
- Finely Chopped coriander leaves
- Finely chopped mint leaves
- Ginger Garlic Paste
- Seeraga Samba Rice
- Moti Elaichi
- Bay leaf
- Star Anise
- Green Chillies
- Coconut milk
- Turmeric Powder
- Chilli Powder
- Corriander powder
- In a cooker heat oil and add in the mutton
- Fry the mutton till it is seared on all sides
- Add in the ginger garlic paste, turmeric, chilli, salt and water.
- Bring it to a rolling boil and clip on the lid.
- Allow the mutton to cook for 4 whistles or about 20 mins depending on the cut of meat.
- While the mutton is cooking slice up an onion into thin strips and fry them in a frying pan with a dash of oil and salt on low flame, till it turns brown. Set this aside
- Next in a dry blender grind fennel, cumin, green cardamom, cinnamon, cloves, black peppercorn and dry red chillies into a fine powder.
- Set the biryani masala aside.
- Blend into a paste onions, tomatoes, green chillies, ginger and garlic.
- Allow the pressure to settle before opening the cooker. Empty the cooked mutton and broth into another bowl and set it aside.
- In the same cooker heat 4 tablespoon sesame oil, add green cardamom, peppercorns, bay leaf, 1/2-inch cinnamon, moti elaichi and star anise.
- Sauté for a minute.
- Next add in the chopped coriander, mint and green chillies and fry on high flame for a minute or so.
- Next add in the biryani masala ground before and fry it till it leaves a sweet aroma
- Next add in the onion tomato masala and fry that too.
- Once the oil separates from the paste its time to add in the pre-soaked and drained rice.
- Sautee it well.
- At this point add in the mutton along with the broth and stir it well along with the rice.
- Add a few spoons of coconut milk.
- Check for seasoning and add salt accordingly.
- Clip on the lid and let it cook on medium flame for 1 whistle.
- Allow the pressure to build up and turn off the flame just before the second whistle goes off.
- Allow the pressure to settle down and open the cooker.
- Garnish with the fried onions, mint leaves and serve with a pachchadi or raita.
Ask your butcher for some mutton fat/lard. Cook it along with the mutton it adds an amazing flavour and richness to the Biryani and pairs well with the Seeraga Samba rice.
Aarti Aruldas is a trained chef specializing in International cuisine. Her passion for healthy and conscious eating habit led her to her entrepreneurial journey. She made Mumbai fall in love with healthier breakfast options by revamping the humble Idli through her company “Vanakkam Foods”.
In an attempt to rekindle the lost art of cooking her latest venture brings quick and easy recipes in short and concise videos. An avid traveller, foodie and foodstylist she brings zing to even the humblest dish.
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